Effects of germination on the composition and nutritive value of proteins in Pisum sativum, L
- Author
- URBANO, Gloria1 ; ARANDA, Pilar1 ; VILCHEZ, Antonio1 ; ARANDA, Carlos1 ; CABRERA, Lydia1 ; PORRES, Jesus M1 ; LOPEZ-JURADO, Maria1
[1] Departamento de Fisiología. Facultad de Farmacia, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain - Source
Food chemistry. 2005, Vol 93, Num 4, pp 671-679, 9 p ; ref : 1 p.1/4
- CODEN
- FOCHDJ
- ISSN
- 0308-8146
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Germination time Growing rats Light Nutritive value Pisum sutivum Protein
- Keyword (fr)
- Composition chimique Germination Lumière Pisum sativum Protéine Rat Valeur nutritive Valeur protéique Angiospermae Dicotyledones Leguminosae Mammalia Rodentia Spermatophyta Vertebrata
- Keyword (en)
- Chemical composition Germination Light Pisum sativum Protein Rat Nutritive value Protein values Angiospermae Dicotyledones Leguminosae Mammalia Rodentia Spermatophyta Vertebrata
- Keyword (es)
- Composición química Germinación Luz Pisum sativum Proteína Rata Valor nutritivo Valor proteico Angiospermae Dicotyledones Leguminosae Mammalia Rodentia Spermatophyta Vertebrata
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A16 Vertebrates: anatomy and physiology, studies on body, several organs or systems / 002A16E Feeding. Feeding behavior
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Vertebrates : anatomy and physiology, studies on body, several organs or systems
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 16872002
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodchem.2004.10.045 
https://dx.doi.org/10.1016/j.foodchem.2004.10.045
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